Mayonnaise (often abbreviated to mayo) is a thick condiment. White or yellowish-white in color, it is a stable emulsion of oil, salt, and vinegar or lemon juice which uses egg yolks as an emulsifier. In France, sometimes mustard is added as a flavoring, whereas in Spain it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it by adding additional seasonings.

There are a number of different explanations for the origin of the term mayonnaise.

The most probable origin of mayonnaise’s is that the recipe was brought back to France from the town of Mahon in Menorca, after Louis-François-Armand du Plessis de Richelieu’s victory over the British at the city’s port in 1756. According to this version, the sauce was originally known as salsa mahonesa (as it is still known on Menorca), later becoming mayonnaise as it was popularized by the French.

Mayonnaise can be made by hand with a mortar and pestle, whisk or fork, or with the aid of an electric mixer, an electric blender, or a food processor. Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while the lecithin from the yolks is the emulsifier that stabilizes it. Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin.

Homemade mayonnaise can approach 85% fat before the emulsion breaks down; commercial mayonnaises are more typically 70-80% fat. “Low fat” mayonnaise products contain starches, cellulose gel, or other ingredients to simulate the texture of real mayonnaise.

Worldwide, mayonnaise is commonly served in a sandwich, or with salad such as potato salad or canned tuna (“tuna mayo” or tuna salad).

You can find authentic Armenian Mayonnaise on many Armenian Restaurants in Los Angeles.